Cauliflower Fried Rice (Gluten-Free, Paleo) (Downshiftology Recipe)

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NUTRITION INFORMATION Yield: 4 servings, Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 185.9
Total Fat: 10g
Saturated Fat: 2.1g
Cholesterol: 93mg
Sodium: 630.6mg
Carbohydrates: 17.8g
Fiber: 6.2g
Sugar: 6.9g
Protein: 9.4g

Ingredients

• 1 medium head of cauliflower
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1/2 tsp minced ginger
• 1/2 small onion, diced
• 1 large or 2-3 small carrots, diced small
• 4 scallions sliced, with white and green parts separated
• 1/2 cup frozen peas, thawed
• 2 large eggs
• 2 tbsp tamari or coconut aminos

Details

Servings 4
Adapted from downshiftology.com

Preparation

Step 1

1. Slice the head of cauliflower in half, then slice off the cauliflower florets from the stem. Place the florets through the top of a food processor with the grater adapter. Continue until all cauliflower has been riced, then set aside. For step-by-step instructions, you can also watch my video on How to Make Cauliflower Rice.
2. Heat the sesame oil in a large wok or skillet on medium heat. Add the garlic and ginger and sauté for 20 seconds, then stir in the onions, carrots and white parts of the scallions and cook for 3 minutes.

3. Add the cauliflower rice and peas to the wok and stir together for another 2-3 minutes.

4. Create a well in the middle of the cauliflower rice and break the eggs into the well. Use your spatula to stir and scramble the eggs. Once the eggs are cooked, stir everything together.

5. Add the tamari and green parts of the scallions and stir to combine. Serve immediately.